Breakfast Egg Muffins
Ingredients
-
10
large
eggs
-
⅓
cup
half and half
-
1
cup
small diced cooked ham
-
¾
cup
finely chopped red bell pepper
-
⅔
cup
shredded sharp cheddar cheese
-
¼
cup
chopped green onions
-
2
Tbsp
chopped fresh parsley
-
¼
tsp
salt
-
½
tsp
black pepper
Instructions
- Preheat the oven to 375°F.
- In a large mixing bowl, crack the eggs and add the half and half, then whisk until combined.
- Stir in the ham, bell pepper, cheddar, green onions, parsley, salt, and pepper.
- Spray a 12-cup muffin pan with non-stick cooking spray and fill each cup with about ⅓ cup of the mixture.
- Bake in the preheated oven for about 19 to 23 minutes until the eggs are just set.
- Let cool in the pan for about 5 minutes before serving or cool on a wire rack if storing.
Nutrition Facts (estimated)
Servings
12
Calories
132
Total fat
9g
Total carbohydrates
2g
Total protein
11g
Sodium
406mg
Cholesterol
179mg
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